Middle Eastern

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Starter:
  • Crudites and grilled pittas with humus, babaganoush (aubergine dip) and a fresh mint, cucumber and yoghurt dip
  • Brochettes with olives, feta, sundried tomato and basil
  Main:  
  • Stuffed vine leaves with rice, pinenuts, dried fruits, spices and herbs
  • Filo pastries of feta, dill, mint and spinach
  • Harissa marinated chicken skewers
  • Chicken and prune tagine, Moroccan spiced salmon with mango salsa, red grapefruit and rucola salad & a herby jewelled cous cous with roasted butternut squash
  Dessert:  
  • Homemade saffron, pistaccio & honey icecream with moroccan pistachio pastries.